Teriyaki Chicken Kabobs

These Grilled Teriyaki Chicken Kabobs are a super easy summertime dinner idea, perfect for serving as an appetizer or main course.

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Each piece of tender, juicy marinated chicken is covered in our homemade teriyaki glaze and grilled to perfection.

INGREDIENTS

– Chicken Breasts – Soy Sauce – Brown Sugar – Avocado Oil – Ginger Powder Full Ingredients

In a mixing bowl, combine the soy sauce, brown sugar, oil, green onions, ginger, and minced garlic. Whisk until combined.

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Remove about ¼ cup of marinade and store in a separate container to brush onto the chicken as it cooks.

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In a gallon freezer bag, add the teriyaki marinade and cut the chicken. Seal, shake, and place in the fridge to marinate for 2-24 hours.

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Place the wooden skewers in a shallow baking dish and cover with water. Soak for at least 1 hour so the sticks don't burn while the chicken cooks.

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Preheat the grill to about 335 degrees. Remove the chicken from the marinade, then thread onto the kabob sticks, being careful to evenly space the chicken so it cooks evenly.

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